Croatian Honey cake is a very popular traditional desserts in Croatia, where it is most popularly eaten at Christmas time (though is also commonly eaten as a special treat anytime of the year).

Much like many traditional treats this cake has many versions. After experimenting with a few recipe versions below is my altered favorite where I have toned down the sweetness just a bit as the honey can be very overpowering. This cake will melt in your mouth and is absolutely delicious. It may take a few steps to make but it is well worth the effort and wait!

Ingredients:

Cake:

400g plain flour

1tbsn bicarbonate of soda

45ml milk

45ml oil

15g honey

140g sugar

1 Egg

Filling:

1 tsn vanilla essence

500ml milk

70g honey

60 g sugar

6 tbsn semolina

150g butter

130g dark chocolate

Syrup:

70g sugar

80g water

50ml rum

Method:

Put the milk, oil, honey and sugar into a saucepan on a high heat and stir until the sugar has melted.

Pour the honey mix into a bowl and leave aside to cool.

Sift the flour and bicarb into the honey bowl.

Add the egg to the mix and using your hands kneed all ingredients until well combine and soft.

Wrap the cake batter in plastic wrap and leave in the fridge for 15 minutes to rest.

Meanwhile make the filling by placing the vanilla essence, milk, honey and sugar into a saucepan and heat on high until boiling.

Take the mix off the heat add the semolina and place back on the heat until the semolina is thick and the liquid is all absorbed.

Divide the semolina mix into 2 bowls, 1 with 1/3 of the mix and 1 with 2/3 of the mix.

Melt the chocolate in the microwave for 1 minute on medium or until melted.

Add the chocolate into the smaller bowl of semolina and beat with a hand whisk until combine.

Cover both bowls with plastic wrap.

Preheat the oven to 180c degrees.

Make the cake by lining 2 40cm x 30cm baking trays with baking paper.

Cut the mix in half and roll each piece onto the baking paper precut to the tins in size until they both fit in the tins snug.

Bake both cakes for 5 minutes until pale but firm to touch.

Cut both layers in half and leave aside to cool.

Meanwhile make the syrup by placing all the ingredients into a saucepan on high heat and cook until the sugar is dissolved.

To put the cake together line a 15cm x 15cm cake tin with baking paper.

Cut the 4 cake layers to size to fit the tin perfectly.

Place one cake layer in the lined tin and brush ¼ of the syrup on the cake layer.

Add half the honey filling and spoon onto the cake layer in the tin, flatten.

Add the 2nd cake layer and brush with ¼ of the syrup.

Add the chocolate filling and flatten out.

Top with the next cake layer and brush with ¼ syrup.

Add the remaining honey filling and top with the last cake layer.

Brush the top cake layer with the remaining syrup.

Cover the cake with plastic wrap and place in the fridge overnight to set.

Turn the cake onto a plate and trim the sides to ensure even layers are visible.

Cut the cake into long slices and dust with icing sugar, enjoy.

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